Israeli Couscous Salad

Israeli Couscous Salad Recipe

This Israeli couscous salad recipe brings together Israeli Flavors with freshness and an unmistakable Mediterranean taste. It is an ideal option for any meal where you want a fresh salad, nutritious and with that unique touch provided by pearl couscous. Perfect for those looking for an easy and quick dish that preserves the Israeli essence in every bite.

• Balanced and refreshing flavors
• Base ingredient: Natural pearl couscous
• Touches of fresh herbs and crunchy vegetables
• Perfect to accompany meats or as a light main dish

Preparation time

To help you organize your kitchen well, here is a clear summary of the time you will need:

• Preparation: 10 minutes
• Cooking: 10 minutes
• Total: 20 minutes
• Servings: 4
• Difficulty: Easy

Why use pearl couscous?

Israeli couscous, also known as pearl couscous, stands out for its larger, fluffier grain that absorbs flavors better thanks to its soft texture, yet with a slight chewiness. It cooks quickly, ideal for a recipe Couscous Delights, and allows combining a variety of fresh ingredients without losing its shape or texture.

Ingredients

For the salad

• 250 g Israeli couscous
• 1 red bell pepper
• 1 Fabio cucumber
• 250 g cherry tomatoes
• 2 red onions
• 100 g black or green olives
• 100 g dried cranberries
• 200 g Gorgonzola cheese
• 1 bunch fresh parsley
• 1 bunch of fresh cilantro
• ½ hot pepper (optional)

For the dressing

• 3 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lime juice
• Salt and pepper to taste

If you can't find pearl couscous, you can replace it with bulgur or quinoa, adjusting the cooking time. Fabio cucumber can be replaced with common unpeeled cucumber, providing similar freshness.

Utensils we will use

• Medium pot for cooking couscous
• Fine sieve for draining
• Large mixing bowl
• Sharp knife and cutting board
• Spoon or spatula for mixing
• Cup or glass for measuring liquids

Preparation

1. Cook the couscous

• Boil the water: In the pot, bring water to a boil with a pinch of salt.
• Add the couscous: Pour the couscous into the pot, stir, and cover with a lid.
• Rest: Let it absorb the water for approximately 8 to 10 minutes, until fluffy.
• Cool: Spread the couscous in a bowl and let it cool, stirring to separate the grains.

2. Prepare the vegetables

• Wash and dry: Carefully wash all vegetables with cold water.
• Brunoise cut: Dice the red bell pepper, cucumber, and red onion into small cubes (~3-5 mm) to achieve texture Green and Healthy.
• Cherry tomatoes: Cut them into quarters for an easy and juicy bite.
• Hot pepper: If you decide to use it, cut it into very small pieces so that the flavor doesn't overpower.

3. Incorporate cheese and nuts

• Gorgonzola cheese: Cut into small cubes so that it integrates well into the salad without dominating the flavor.
• Olives and cranberries: Add directly to balance the sweet and savory texture.

4. Mix and dress

• Combine all ingredients: In a large bowl, mix the couscous with vegetables, cheese, olives, cranberries, finely chopped parsley and cilantro.
• Dress: Add olive oil and lime juice, season with salt and pepper to taste, and mix gently so as not to break up the cheese or crush the couscous.

5. Rest and serve

• Let cool: It is ideal to refrigerate the preparation for at least 30 minutes so that the flavors integrate.
• Serve: Serve in a platter or salad bowl and accompany with Oriental or Mediterranean dishes such as a main course with chicken.

– This combination enhances the Israeli Freshness and the character of the green couscous in your dish.

Approximate Nutritional Information per serving

• Calories: 370 kcal
• Proteins: 12 g
• Fats: 14 g
• Carbohydrates: 45 g
• Fiber: 6 g

Estimated values based on ingredients used and usual proportions.

5 keys to making the Israeli couscous salad perfect

• The couscous point: Do not overcook so that it maintains its soft texture without becoming pasty.
• Balance in chopping: Use the brunoise technique so that the vegetables are evenly distributed when eating.
• Freshness in herbs: Add fresh cilantro and parsley just before serving to prevent them from wilting.
• Just dressing: The lime and olive oil must be well proportioned for a harmonious flavor.
• Optional spiciness: Add the hot pepper only if you like the contrast and in moderation so as not to overshadow other flavors.

When is it ideal to enjoy this Israeli couscous salad?

This salad is a fantastic option for hot spring or summer days, when you want something light but nutritious. It is also ideal for picnics or as a side dish at family or friends gatherings, where its Mediterranean flavor provides freshness and a distinct touch. In addition, its ease of preparation makes it perfect for those who enjoy fast but tasty cooking without losing the oriental touch.

Comparison with other similar couscous salad recipes

Share your experience preparing this Israeli couscous salad

The kitchen is a space for experimenting and sharing. When you prepare this salad, tell us how it turned out, what variations you tried, or if you added any special touch that resulted in something even more delicious. Every detail counts to improve and fully enjoy the Israeli essence on your table.

Culinary glossary about Israeli couscous salad

• Pearl couscous: Large-sized couscous with a soft and chewy texture, ideal for fresh salads.
• Brunoise: Technique of cutting into very small cubes, for uniformity in flavor and texture.
• Dressing: Liquid mixture added to salads to provide flavor and moisture.
• Resting: Time the preparation is left for the flavors to integrate.
• Gorgonzola cheese: Italian blue cheese with intense flavor and creamy texture.